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5.0 from 210 votes

Broccoli Pesto

Simple vegan, gluten-free, broccoli pesto recipe that comes together in just 15 minutes. Variations included for nut-free and vegetarian options, and other fun substitutions!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 188 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 cup broccoli florets blanched
  • ¼ cup pine nuts
  • 1 cup fresh basil see notes for substitutions
  • 2 garlic cloves
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Bring a pot of water to a rolling boil. Meanwhile, prepare a mixing bowl with some ice cubes. Add a cup of broccoli florets into the water and blanch them for 30 seconds. Then transfer immediately to the mixing bowl with ice cubes (or run under ice cold water) to stop cooking. Note: If you're using a full head of broccoli, triple the other ingredients (medium head of broccoli yields ~3 cups of broccoli florets!)
  2. Add ¼ cup of pine nuts to a skillet and toast them over medium flame for about 1 to 2 minutes until it smells nutty (it'll brown slightly but make sure to not burn it!)
  3. Add a cup of blanched broccoli florets, a cup of fresh basil leaves, ½ cup of toasted pine nuts, and 2 to 3 garlic cloves to a food processor and pulse until it forms a coarse mixture. Check notes for nut-free options!
  4. Add ¼ cup of olive oil slowly through the chute of the food processor to emulsify the pesto. If your food processor doesn't have a chute, add the olive oil 1 tablespoon at a time until it reaches desired consistency. Stir in a teaspoon of salt and ½ teaspoon of black pepper and your pesto is ready! You can also garnish with some fresh lemon juice (optional!)

Notes

  • The recipe as written is vegan. If you want more umami flavors, you can add vegetarian parmesan or nutritional yeast.
  • You can use frozen broccoli - if you use that, no need to blanch. Just thaw to room temperature before pulsing.
  • I like pine nuts because it brings a really traditional pesto flavor to this dish. You can substitute with walnuts, cashew nuts, or almonds depending on what you have on hand. To make it nut-free, swap with sunflower or pumpkin seeds instead.
  • Another nut-free option is to roast the broccoli for 30 minutes at 400F before you pulse the pesto. You can also do this in addition to the pine nuts if you want! Adds a really nice umami flavor.   
  • I stuck with the traditional pesto route here, but I've used parsley, arugula, pea shoots, and many other fresh and light leafy greens in this recipe (occasionally even kale!)

Nutrition Information

Calories 188kcal (9%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 590mg (25%) Potassium 150mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 462IU (9%) Vitamin C 22mg (24%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 3g 1%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 2g 10%
Sodium 590mg 25%
Potassium 150mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 462IU 9%
Vitamin C 22mg 24%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.